Serves 4
Ingredients:
1 x 400g tin cannellini beans, rinsed and drained
1 bulb fennel, sliced very thinly
1 large stalk celery, sliced
400g medium portabello mushrooms, quartered
1 tsp garlic powder
150g mixed baby lettuce leaves
2 green apples, sliced thinly
50g walnuts, toasted and roughly chopped
Fennel fronds, for serving
Olive oil, for dressing
Sherry vinegar, for dressing
Salt and pepper, to taste
Method:
Place the cannellini beans,…
